Summer Squash Casserole

1
Cathie Valentine

By
@cataharin

I love this squash casserole. My aunt Toots wrote this recipe for me when I got married in 1984. It is delicious.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12 or more
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 2 lb
    yellow squash
  • 1 stick
    butter or margarine-softened
  • 1 tsp
    garlic salt
  • 3 oz
    package of cream cheese-room temp
  • 1
    sleeve of buttery crackers (i use ritz)
  • 1/4 stick
    butter or margarine-melted
  • ***PREHEAT OVEN TO 350 DEGREES***

How to Make Summer Squash Casserole

Step-by-Step

  1. Clean squash with water. Place in a large pot of salted boiling water. Cook for about 30 minutes until squash is tender when tested with a fork. Remove squash from water. Cut ends off squash. Place squash in a large bowl and mash with a potato masher. (Drain excess water from bowl)
  2. Add cream cheese, 1 stick of butter and garlic salt to squash and a little salt and pepper (if desired) while squash is hot. Mix well. Place in a buttered 9 x 13 casserole dish (I use a vegetable spray).
  3. Crush a sleeve of Ritz crackers and mix with the melted butter. Sprinkle on top of casserole. Cook for 30 minutes at 350 degrees.

Printable Recipe Card

About Summer Squash Casserole

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #squash, #yellow




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